Monday, May 16, 2011

Rio Grande Chile Spice Mix Rubbed Pecans, Almonds or Peanuts

4 cups nuts

For the coating Mix:

1/2cup sugar

1 Tablespoon or so Rio Grande Chile Spice Mix(Some like it hot)

2 teaspoons salt (less if using salted peanuts)

For the Glaze:

3 Tablespoons brandy

2 Tablespoons butter

1 Tablespoon dark brown sugar

Preheat oven to 400 degrees and toast the nuts on a cookie sheet for five minutes, stirring once. Meanwhile, in a large bowl, stir together all the ingredients for the coating mix.

In a large frying pan over high heat, combine all of the ingredients for the glaze and bring the mixture to a boil. Stir toasted nuts into boiling glaze and cook, stirring until glaze is dried up.

Toss hot glazed nuts into the spice mix coating. Stir to coat.

Cool completely before storing.